Soup: ojai valley inn tortilla soup

Yield: 4 Servings

Ingredients:

1 1/2 lb Large tomatoes quartered
1 md Onion quartered
1/2 c Plus 3 tbl. vegetable oil
4 Corn tortillas coarsely Chopped
6 Garlic cloves finely Chopped
8 c Chicken stock or canned Low-salt broth
1/4 c Tomato paste
1 tb Chopped fresh cilantro
1 tb Ground cumin
2 ts Chili powder
2 Bay leaves MMMMM---------------------------------------------------------------
3 Corn tortillas cut into
2-inch-long 1/4-inch-wide Strips MMMMM---------------------------------------------------------------
1 c Diced cooked chicken
1 Avacado peeled pitted Diced
1 c Shredded cheddar cheese

Instructions:

Sour cream Puree tomatoes and onion in processor until mixture is smooth as possible. Heat 3 tablespoons vegetable oil in heavy large saucepan over medium heat. Add chopped tortillas and garlic and saute' 2 minutes. Add tomato-onion puree chicken stock tomato paste cilantro cumin chili powder and bay leaves and bring to boil. Reduce heat and simmer 30 minutes. Season to taste with salt. Strain soup through coarse sieve pressing on solids with back of spoon. (Can be prepared 1 day ahead. Cover and refrigerate.) Heat remaining 1/2 cup vegetable oil in heavy large skillet over high heat. Add tortilla strips and cook until crisp and golden about 3 minutes. Transfer to paper towels and drain well. Bring soup to simmer. Ladle into bowls. Serve passing tortilla strips chicken avacado cheese and sour cream. Served at the Ojai Valley Inn Ojai California. SOURCE: Bon Appetit Favorite Restaurant Recipes Volume II Shared by Cate Vanicek